Time for some ice cream! I had to get in another batch before summer is over. I cannot believe how quickly summer went by. It seems like yesterday when I was preparing for the season in the garden. Soon the hot days will transition to cooler ones when fall begins. Until then, the days are still hot and it is nice to cool down with some homemade ice cream.
Cinnamon chocolate chip is my all-time favorite flavor. My love of the combination of cinnamon and chocolate began about 30 years ago. Do you remember the old Del Taco restaurants? Well, more like fast food places. They were a competitor to Taco Bell at the time. I liked Del Taco better than Taco Bell and was sad to see it go. I think some of the franchises carried on but they are nothing like what they were back then. Anyway, Del Taco had these incredible cinnamon chocolate milkshakes and that is how I discovered the flavor combo.
Through the years I have made many ice creams and sorbets. A few of the recent ones are vanilla bean, Biscoff, and peach. Ice cream is one of those things that if you have a good base recipe then the possibilities are endless. A good ice cream maker is essential too. I keep the bowl of mine in the freezer all the time so it will be ready to freeze when I need it.
I use chocolate chips for texture. I like the way they add a bit of a crunch to the ice cream. Plus you can add as much or as little chips as your prefer. You can leave them out if you only want cinnamon (which would be good on apple desserts and such). This is the ice cream that calls my name all day long. I even thought about making a float with iced coffee for breakfast. Ice cream at breakfast? You know I would have to love it if I considered doing that.
What ice cream calls your name all day long? We all have our weaknesses. I am glad I shared this batch with some friends so I would not indulge too much. It is so very tasty.
Cinnamon Chocolate Chip Ice Cream
- 1 cup sugar
- 2 eggs + 1 egg yolk
- 1 1/2 cups half-and-half
- 1 cup heavy whipping cream
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- 1/2 to 1 cup miniature chocolate chips
In a medium bowl, whisk together sugar, eggs, and egg yolk until lighter in color.
In a saucepan over medium heat, bring the half-and-half, whipping cream and cinnamon to 160 degrees F. Remove from the heat. Use a ladel to add a little of the cream to the eggs/sugar and whisk to combine. Continue adding cream until at least half has been mixed with the eggs. Add the eggs/cream mixture back to the pan and whisk to combine.
Over medium heat, cook the mixture until it reaches 170 to 175 degrees F, stirring constantly. Pour the mixture through a sieve or strainer into a medium bowl. Add the vanilla and stir to combine. Cover the mixture directly on top with plastic wrap to prevent a skin from forming. Cool to room temperature. Once it has cooled, place it in the refrigerator to chill overnight.
Pour chilled mixture into an ice cream maker and freeze according to the manufacturer's instructions. Stir in the chocolate chips. Transfer ice cream to a container and place it in the freezer for at least one hour or overnight. Enjoy!
A recipe for homemade cinnamon chocolate chip ice cream - a delicious frozen treat to be enjoyed at any occasion.
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